Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, 5-7 minutes. Add the curry powder and cook, stirring, for 1 minute.
Add the chickpeas, spinach, 2 cups of water, 3/4 tsp salt, and 1/4 tsp pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10-12 minutes.
Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and 1/4 tsp each salt and pepper. Serve the chickpea mixture with the cucumber sauce.
Quick Tip: You can always add grilled chicken, roast turkey breast, or other protein to vegetarian dishes for a more satisfying meal.